WCC Director Sam Callis provided area administrators with a tour of the facilities and WCC culinary arts students planned, prepared and served a meal under the direction of Jon Dye, their instructor. Danielle Padilla, Trinity Bennett, Brelan Liggins and Joshulynn Shipp served the meal, which began with a mixed green salad, topped with pears, feta cheese and dry cranberries in a cranberry vinaigrette. The entree included a cast iron roasted chicken breast, served over cheese tortellini and roast butternut squash, broccoli and green beans. Dessert was a chocolate chunk brownie with pumpkin filling, cinnamon spiced ice cream with sea salt caramel sauce and candied pecans.